Basic Shortbread Recipe

Ingredients for Basic Shortbread

• Unsalted Butter
• ¾ cup granulated sugar
• ½ teaspoon salt
• Pure Vanilla Extract
• All Purpose Flour

How to Make Basic Shortbread

1. Preheat oven to 275°F (135°C).
2. Butter a 9x13 inch baking pan and line the bottom with parchment paper, leaving an overhang on the sides to help with lifting later.
3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar using an electric mixer fitted with the paddle attachment until light and fluffy (about 2 minutes).
4. Beat in ½ teaspoon salt and 1 teaspoon vanilla extract until well combined.
5. Gradually add 2 cups all-purpose flour, 1 cup at a time, mixing on low speed until just combined. Do not overmix.
6. Press the dough evenly into the prepared pan, ensuring the top is smooth and level.
7. Using a dough scraper or the back of a knife, cut the dough lengthwise into nine strips, each slightly less than 1 inch wide.
8. Cut the strips crosswise into thirty-six 3-inch bars.
9. Use the tines of a fork or a wooden skewer to create a decorative pattern on the surface of the shortbread.
10. Bake for 70-85 minutes, or until the shortbread is evenly pale golden but not browned. Keep a close eye on it towards the end to prevent over-browning.
11. Remove the pan from the oven and let it cool completely on a wire rack.
12. Carefully lift the shortbread from the pan using the parchment paper overhang.
13. Once cooled, gently break or cut the shortbread into individual bars using a serrated knife.
14. Store in an airtight container at room temperature for up to one month. The flavor will deepen over time!